Lamb Brochettes w/ Yogurt Sauce

Benjamin Hasty treated a farmers' market crowd to two flavor favorites - lamb and yogurt. He adds curry, coriander, cumin, cilantro and marjoram to ground lamb and then a quick hand-roll shapes meatballs that are pan-fried for 10-12 minutes. Ben plates the caramelized brochettes with an easy, light and healthy yogurt-cucumber sauce with fresh mint, sesame oil and rice wine vinegar. Warm, fragrant, lamb appetizers with a cool yogurt sauce. It was a verygood day at the market!

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<a href="/videos/profiles/about-benjamin-hasty">Benjamin Hasty</a> treated a farmers&#39; market crowd to two flavor favorites - lamb and yogurt. He adds curry, coriander, cumin, cilantro and marjoram to ground lamb and then a quick hand-roll shapes meatballs that are pan-fried for 10-12 minutes. Ben plates the caramelized brochettes with an easy, light and healthy yogurt-cucumber sauce with fresh mint, sesame oil and rice wine vinegar. Warm, fragrant, lamb appetizers with a cool yogurt sauce. It was a <em>very</em> <em>good day</em> at the market!</p>

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Benjamin Hasty treated a farmers' market crowd to two flavor favorites - lamb and yogurt. He adds curry, coriander, cumin, cilantro and marjoram to ground lamb and then a quick hand-roll shapes meatballs that are pan-fried for 10-12 minutes. Ben plates the caramelized brochettes with an easy, light and healthy yogurt-cucumber sauce with fresh mint, sesame oil and rice wine vinegar. Warm, fragrant, lamb appetizers with a cool yogurt sauce. It was a verygood day at the market!

Optional Serving Suggestions

Special Equipment

How-to

Combine all brochette ingredients, except for marjoram and oil for cooking, together in a large bowl. Mix well to incorporate egg and breadcrumbs (you can do this by hand or in a mixer)

Hand-shape mixture into meatball shapes

Heat olive oil in large sauté pan over medium-high heat

Add meatballs, sprigs of marjoram (and jalapeños, if using). Cook in batches. Do not overcrowd the pan. (Jalapeños can be cooked until charred, then sliced and set aside for plating if using which is optional)

Benjamin Hasty

Benjamin Hasty, Head Chef at When Pigs Fly Pizzeria found a home in the kitchen at age 13. Growing up on a farm in Southern Maine gave Ben an early respect for ingredients, where they come from, how they're grown, harvested and used. He maintains that respect in everything he does. Ben attended culinary school at the Atlantic Culinary Academy in Dover, New Hampshire, and apprenticed with Thomas Keller at The French Laundry in Napa Valley, Daniel Boulud in his Manhattan establishments and Rob Evans at Hugo's in Portland. Additionally, Ben appeared on Food Network’s Iron Chef, with culinary legend Mary Dumont.

Benjamin Hasty treated a farmers' market crowd to two flavor favorites - lamb and yogurt. He adds curry, coriander, cumin, cilantro and marjoram to ground lamb and then a quick hand-roll shapes meatballs that are pan-fried for 10-12 minutes. Ben plates the caramelized brochettes with an easy, light and healthy yogurt-cucumber sauce with fresh mint, sesame oil and rice wine vinegar. Warm, fragrant, lamb appetizers with a cool yogurt sauce. It was a verygood day at the market!